Serves 6 to 8
- 2 tablespoons (60 ml) olive oil
- 1 medium (240 g) sweet onion, peeled and diced
- 3 cloves garlic, peeled and minced
- 2 cups (360 g) apple, diced in 1/2 inch (1.3 cm) cubes
- 1 pound (.45 kg) shitake or crimini mushrooms quartered
- 2 tablespoons (30 ml) minced rosemary
- 2 tablespoons (30 ml) minced fresh sage
- 1/2 teaspoon (2.5 ml) salt, or to taste
- 1/2 teaspoon freshly cracked black pepper, or to taste
- 2 pounds (1 kg) pork tenderloin
- 2 cups (240 ml) shredded Gruyere cheese
- Pre-heat the SousVide Supreme to 140°F/60°C.
- Make the stuffing:
- In a skillet over medium heat, sauté the onion and garlic in the olive oil until they are softened, about 5 minutes.
- Add the apples and mushrooms and cook them until soft, about 5 more minutes.
- Stir in the rosemary, sage, salt, and pepper and set aside to cool completely.
- Trim excess fat and remove the silver skin, if present, from the pork tenderloins; butterfly and pound them to an even thickness, as follows:
- Butterfly each loin by slicing it lengthwise, about three-quarters of the way through, and fanning open the joined halves like a book.
- Place the fanned loin in between 2 pieces of plastic wrap and pound until it is about 3/8-inch thick. Repeat with the other loin.
- Season the pork with additional salt and pepper on each side.
- Evenly spread the mushroom stuffing and cheese over the surface of each loin, and roll in jelly-roll fashion.
- Truss the rolls with cotton kitchen twine.
- Place the stuffed and tied tenderloins into separate cooking pouches and vacuum seal.
- Put the pouches into the universal rack of the SousVide Supreme and into the water oven, being sure both loins are fully submerged.
- Cook for a minimum of 2 hours.
- When ready to serve, remove loins from pouches and pat dry.
- In a skillet, over high heat, sear loins on all sides in a little high-smoke point oil until golden brown.
- Slice into 1 inch (2.5 cm) medallions and serve as is or topped with Port Wine Reduction.
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